Vegetable soup with garlic crostini

Total time: 41m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 251 Kcal, 8g Protein, 24g Carbohydrates, 11g Fat


  • 1 onions, cut into thin slices
  • 2 tbsp butter, soft
  • 1 celeriac, (approx. 200 g), cut into cubes
  • 8 dl vegetable bouillon
  • 1 cauliflower, (approx. 400 g), cut into florets
  • salt and pepper to taste
  • 150 g bread (e.g. Pagnol), sliced
  • 2 garlic clove, thinly sliced
  • 1 tbsp parsley, finely chopped
  • 2 pinches salt

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  • Heat the butter and sauté the onion, celery and cauliflower for approx. 5 mins. Add the stock, bring to the boil, then simmer for approx. 5 mins. Spread butter on the slices of bread and place on an oven tray lined with baking paper. Top with the garlic and parsley, season with salt. Bake for approx. 6 mins. in the centre of an oven preheated to 220°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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